This tiny property acts as the purest, most rudimentary "laboratory" for Danilo Marcucci's natural wine designs. Here no compromise is taken. Given the exceedingly small scale of the property, 4 rows of vines that total less than 1 hectare, Danilo and his friend Riccardo can do things on a different wavelength...no time frames, no yielding. The beauty of Ceppaiolo is that it displays the classic "contrasto Italiano" with clarity...plain and simple, Ceppaiolo is a dump. Nothing more then a run down cement farm house that lies mostly in disrepair with bombed out old Fiats and farm equipment scattered around the property. There's no electricity, no bathroom. Just a 4 rows of some of the oldest, rarest and most 'antique' varieties of Umbrian vines, all white, that can be found in the region; trubiano (trebbiano dorato), malvasia bianca, grechetto, fumaiola (a rare variety of verdicchio), uva pecora, san colombana. Winemaking is beyond rudimentary...no pumping, nothing more then 1 old barrel, a couple resin tanks, a cement vat and some demijohns. Here the 'terroir' is not the soil or the altitude but the old vine material and the vision of Danilo and Riccardo, basta.
Ceppaiolo Vivace: All the white varieties, harvested roughly 10 days early for higher acidity for the sparkling wine. Bottle fermented, no skin contact. No sulfur.
Ceppaiolo Bianco: All the white varieties, harvested fully mature. De-stemmed, skin contact for 2 days. Aged in resin and bottle.
Ceppaiolo Rosato: (the red grapes come from a nearby vineyard in the hills outside Assisi). 70% sangiovese, 30% vernaccia rossa. Direct press, aged in resin and bottle. No sulfur.
Ceppaiolo Rosso: Sangiovese, Vernaccia rossa, canaiolo. 10 days skin maceration, aged in old barrel and bottle. No sulfur.
Ceppiolo, Rosso del Pu: 100% canaiolo. 8 days skin maceration. Aged in cement. No sulfur.